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Baked Ricotta Bowls With Chicken And Parmesan And A Mixed Green Salad With Tomato-Basil Vinaigrette Recipe

Nutrition per serving    (USDA % daily values)
CAL
737
FAT
131%
CHOL
114%
SOD
71%

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Ingredients for 4 servings

1 9-inch refrigerated pie crust

1/4 cup packed fresh basil leaves

1/2 teaspoon salt

1 tablespoon red wine vinegar

1/2 cup shredded Cheddar

2 chicken breast halves, cooked and diced

1/4 teaspoon freshly ground black pepper

4 to 6 cups mixed lettuce greens

2 teaspoons Dijon mustard

2 eggs, lightly beaten

1 (14-ounce) can diced tomatoes, drained

1/4 cup plus 2 tablespoons grated Parmesan

1/4 cup freshly chopped parsley leaves

2 teaspoons olive oil

1 cup ricotta cheese

1 teaspoon garlic powder

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